Low FODMAP chilli crisp - George Eats

Ingredients

• 375 ml (1 1/2 cups)* vegetable oil
• 100-125g (1 large bunch) spring onion greens (washed, thoroughly dried and finely sliced)
• 4 star anise
• 5-10 cardamom pods (crushed)
• 1 cinnamon stick
• 1-3 whole red chilli (finely sliced)
• 1 tablespoon Sichuan peppercorns (5g)
• 20-50 g fresh ginger (match-sticked or grated)
• 100 g (3/4 cup)* toasted and chopped peanuts
• 35 g (1/4 cup)* toasted sesame seeds (or extra peanuts)
• 8-10 g (1 – 1 1/4 tablespoons)* Korean red chilli flakes
• 1 tablespoon miso paste (gluten free if it needs to be)
• 1/2 teaspoon cumin powder
• 1/4 -1/2 teaspoon asafoetida powder (to your tastes (optional))
• 2 teaspoons sugar (to taste)
• 1 teaspoon salt (to taste)
• 2 teaspoons black rice vinegar (optional and to your tastes)